Potted Meat and Fish for Sandwiches

Ingredients

1 pound of tender cooked meat or fish (2 cups)

2 ounces of fat cooked meat (1/4 a cup)

2 ounces of butter (1/4 a cup)

mace and anchovy essence, if desired

pepper and salt

Instructions

Chop the meat or fish very fine, then pass through a purée sieve; cream the butter and with a wooden spoon work it into the meat or fish; add seasonings to taste, press the mixture solidly into small jars or cups, and pour melted butter to the depth of one-fourth an inch over the top of the meat. Set aside in a cool place.